Kale Pomegranate Salad

By Naomi Nachman
(can be made days in advance):
1/4 cup balsamic vinegar
1/4 cup pomegranate juice
1/2 cup sugar
1/2 cup olive oil
1 tsp salt
(make fresh)
6 cups kale, stems removed and shredded
1 pomegranate, seeded
1 jicama, peeled & cubed
1 avocado peeled & cubed
1 mango peeled & cubed
Put all the dressing ingredients except the oil in a small bowl
While stirring the ingredients together, slowly add the oil.
Store in the refrigerator.
Place the kale in a salad bowl, and pour half the dressing over the leaves to marinate and soften.
Do this an hour before serving.
When ready to serve, add the mango, avocado, pomegranate seeds and jicama. Toss well.

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